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CHOCOLATE BROWNIES WITH RASPBERRY SAUCE




Source of Recipe


Luzianne Flavorings, Robyn Webb, MS


Recipe Introduction


Preparation Time: 25 minutes
Cook Time: 30 - 35 minutes
Makes 16 brownie squares
Serving Size: 1 piece with 1 tsp of sauce

Note: The ultimate combination: chocolate and raspberries, who
can resist. Luzianne Raspberry Flavoring does double duty, both
in the brownies and the sauce!

Nutritional Information Per Serving:
Calories: 150, Fat: 8 g, Cholesterol: 13 mg, Sodium: 93 mg,
Carbohydrate: 24 g, Dietary fiber: 3 g, Protein: 1 g
Diabetic Exchanges: 1-1/2 Carbohydrate, 1-1/2 Fat




List of Ingredients




For Brownies:
1 stick of margarine
- 1/2 cup all-purpose flour
- 1/2 cup + 2 Tbsp Splenda sweetener
- 1/2 cup sugar
- 1 tsp. vanilla
- 2 eggs, slightly beaten
- 2 ounces unsweetened chocolate, melted
- 2 Tbsp. Luzianne Raspberry Flavoring
- 2 Tbsp. mini chocolate morsels

For Raspberry Sauce:

- 6 ounces raspberries, washed and divided
- 2 Tbsp. Luzianne Raspberry Flavoring
- 1/4 cup Splenda sweetener
- 1 tsp. arrowroot

- Non-fat Cool Whip or low sugar, low fat ice cream (optional)


Recipe



Preheat oven to 325 degrees F. Spray an 8x8 inch baking pan
with cooking spray.

In a large bowl cream the margarine. Add the sugar and 1/2 cup
of Splenda and continue to beat until light and creamy. Add the
vanilla, mix well. Add the egg and beat until well mixed.

In a small bowl, mix 2 Tbsp. of Splenda and the Luzianne
Raspberry Flavorings to make a syrup.

In a small saucepan melt unsweetened chocolate over medium
heat stirring constantly. Remove from the heat and continue
to stir for 1 minute to cool it a little. Add the raspberry
syrup and stir to blend it completely.

Add the chocolate mixture to the butter mixture and beat
well. Add the flour and beat until smooth.

Pour into the prepared baking pan, sprinkle the chocolate
morsels over the top, and bake for 30-35 minutes.

Meanwhile, place 3 ounces of raspberries in a blender with
the Splenda and the Raspberry flavoring and puree until smooth.

Place the blender contents into a small saucepan and heat
gently. Add the arrowroot and heat until the sauce thickens.

Remove from the heat and cool for a few minutes. Gently stir
in the remaining 3 ounces of whole raspberries.

To assemble dessert: When the brownies have cooled, cut into
16 pieces. Place one brownie in a decorative dessert dish.
Spoon some raspberry sauce over the brownie and top with the
Cool Whip or ice cream if desired.